PENNY DE LOS SANTOSTechniquesMaking Soft Boiled Eggs1. Using a slotted spoon, gently place 4 room-temperature eggs in a 4-quart saucepan filled with 2 quarts boiling water and start timing. Reduce heat to medium and simmer for exactly 6 minutes.2. Remove eggs with a slotted spoon.3. Transfer eggs to an ice water bath and let sit for 30-60 seconds to stop the cooking and make the shell easier to remove.4. Remove eggs from the ice water and transfer to egg cups. Snip off the narrow end with egg scissors or slice off with a knife and use a small spoon to scoop out the white and yolk.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD